Pasta With Kale, Chickpeas And Olives Recipe

Name: Pasta With Kale, Chickpeas And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces kale, de-stemmed and chopped; 1/4 cup pine nuts, lightly toasted or 1/4 cup chopped walnuts; 8 ounces whole wheat rotini; 1/2 teaspoon oil (to coat pan); 3 garlic cloves, minced; 1 red bell pepper, chopped; 4 mushrooms, halved and sliced; 1 (15 ounce) can diced tomatoes; 1 (15 ounce) can low-sodium chickpeas, drained and rinsed; 1/2 cup kalamata olive, pitted and chopped; 1 teaspoon dried oregano; 1/8 teaspoon ground black pepper (or to taste)

Servings: persons

14 ounces kale, de-stemmed and chopped
1/4 cup pine nuts, lightly toasted or 1/4 cup chopped walnuts
8 ounces whole wheat rotini
1/2 teaspoon oil (to coat pan)
3 garlic cloves, minced
1 red bell pepper, chopped
4 mushrooms, halved and sliced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can low-sodium chickpeas, drained and rinsed
1/2 cup kalamata olive, pitted and chopped
1 teaspoon dried oregano
1/8 teaspoon ground black pepper (or to taste)

1
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
2
If desired, toast pine nuts in dry skillet. Stir constantly and watch carefully, they burn easily. Set aside.
3
Cook pasta according to directions. Drain and set aside.
4
Coat large covered frying pan or dutch oven (at least 5 quarts) with oil and saute garlic, pepper and mushrooms until soft, adding small amounts of water as needed to prevent sticking.
5
Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking. Continue cooking until kale is tender.
6
Add tomatoes, chickpeas, olives and oregano and cook until heated through.
7
Add nuts and pepper.
8
Mix with pasta and serve.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 14 ounces kale, de-stemmed and chopped, 1/4 cup pine nuts, lightly toasted or 1/4 cup chopped walnuts, 8 ounces whole wheat rotini, 1/2 teaspoon oil (to coat pan), and more.

Yes, Pasta With Kale, Chickpeas And Olives falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Kale, Chickpeas And Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions